Chicken in Basil Cream Sauce

1 1/2 - 2 lbs chicken breasts, cut into small pieces. 

- Brown in olive oil, sprinkle with salt and pepper.

1/2 cup white wine
1 cup chicken stock
1 1/2 tsp dried basil

- Add to the chicken, bring to a boil, cover, reduce heat and simmer for 20-25 minutes till chicken is cooked through and is tender. 

- Remove chicken from pan.  Turn off heat. 

1 1/2 cups plain yogurt
1 1/2 cups sour cream
3 Tbsp flour
1/4 cup fresh minced parsley ( or a smaller amount of dried )

- Blend together; whisk into pan drippings.  Heat over low to get chicken and sauce hot again. 

GREAT with mashed potatoes!